PAM® Baking Spray
2-1/2 cups Ultragrain® All Purpose Flour
3/4 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups finely shredded carrot
1 cup shredded unpeeled Granny Smith apple (1 cup = about 2 apples)
1 can (8 oz each) crushed pineapple in juice, drained
1/2 cup raisins
3/4 cup Egg Beaters® Original
1/2 cup natural unsweetened applesauce
1/3 cup Pure Wesson® Canola Oil
1/2 cup chopped walnuts
1/4 cup sweetened flaked coconut
2 tablespoons firmly packed brown sugar
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||2 g||7%|
|Vitamin C||2 mg||4%|
|Vitamin A||1691 iu||34%|
Preheat oven to 350°F. Spray 24 medium muffin cups with baking spray; set aside. Combine flour, the 3/4 cup brown sugar, baking soda, cinnamon and salt in large bowl. Stir in carrot, apple, pineapple and raisins; set aside.
Combine Egg Beaters, applesauce and oil in medium bowl. Add to flour mixture; stir just until moistened. Spoon batter evenly into prepared muffin cups. Combine walnuts, coconut and the 2 tablespoons brown sugar in small bowl; sprinkle evenly over muffins.
Bake 22 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes; remove muffins from pan.
Muffins can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. They can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.
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